The bruschetta topped with portobello mushrooms. Learn the recipe of Portabello Bruschetta by vahchef.
- Clean the portabellos by wiping them with damp paper towels. Remove their stems, reserve them and chop them.
- Sautee the stems and garlic in olive oil and season to taste with half teaspoon of the lemon juice and salt.
- Brush the tops of the portabellos with olive oil. Place them directly over coals on a barbeque for about ten minutes, until their edges show browned grill marks.
- Turn the mushrooms over and spread the stem and garlic mixture over their tops, and drizzle with olive oil. Grill for another five to ten minutes.
- Remove the mushrooms from the grill, drizzle them with the remaining lemon juice and let them cool to room temperature.
- Cut them into quarters, place the quarters on toasted baguette slices.
Serve.
How to make the tasty recipe procedure as follows:
- Clean the portabellos by wiping them with damp paper towels. Remove their stems, reserve them and chop them.
- Sautee the stems and garlic in olive oil and season to taste with half teaspoon of the lemon juice and salt.
- Brush the tops of the portabellos with olive oil. Place them directly over coals on a barbeque for about ten minutes, until their edges show browned grill marks.
- Turn the mushrooms over and spread the stem and garlic mixture over their tops, and drizzle with olive oil. Grill for another five to ten minutes.
- Remove the mushrooms from the grill, drizzle them with the remaining lemon juice and let them cool to room temperature.
- Cut them into quarters, place the quarters on toasted baguette slices.
Serve.
How to make the tasty recipe description mentioned here,The bruschetta topped with portobello mushrooms. Learn the recipe of Portabello Bruschetta by vahchef.